CHEESE FONDUE WITH POTATOES AND ASPARAGUS

CHEESE FONDUE WITH POTATOES AND ASPARAGUS

PREPARATION METHOD

NUMBER OF SERVINGS

  • Number of servings: 4

COOKING ACCESSORIES

  • Fondue set (or a small pan on a hot plate)

INGREDIENTS

  • 500 grams asparagus (not too thin, approx. 12 stalks)
  • 200 grams ham
  • 750 grams scrapped baby new potatoes
  • 200 grams cream cheese
  • 300 grams shredded young matured Gouda cheese
  • 50 grams butter
  • 50 grams flour
  • 250 ml milk (low-fat or full-fat)
  • 1 baguette (sliced)

METHOD OF PREPARATION

  • Cut or break off the woody ends of the asparagus (approx. 3 cm).
  • Use a peeler to thinly peel the asparagus from just below the tip down to the ends.
  • Cut the asparagus into 3 pieces.
  • Cook the asparagus in ample boiling water with salt (approx. 15-20 minutes)
  • Drain the asparagus and save 250 ml of the cooking liquid.
  • Cut the ham lengthwise in strips and roll the ham around the pieces of asparagus.
  • Cook the potatoes in ample boiling water with salt (approx. 15 minutes)
  • Meanwhile, cut the cream cheese into cubes.
  • Melt the butter in a saucepan, stir in the flour, continue to stir and allow the mixture (called a ‘roux’), to gently simmer for 1-2 minutes.
  • Continue stirring as you add the milk and the cooking liquid, a little bit at a time. Stir until the sauce is smooth and has thickened.
  • Add the cream cheese and the shredded cheese and allow to melt as you stir.
  • Add salt and pepper to taste.
  • Serve the fondue in a fondue pan or use some other pan or heat-resistant dish on a hot plate.
  • Alternately dip the asparagus rolls, potatoes and slices of baguette into the fondue.

Enjoy!

Additional information

Type of potato

Firm cooking

Basic preparation

Boiling

Course

Main dish

Preparation time

20 to 30 minutes

Difficulty level

★★☆ (2 stars)

Cuisine

Dutch

PREPARATION METHOD

NUMBER OF SERVINGS

  • Number of servings: 4

COOKING ACCESSORIES

  • Fondue set (or a small pan on a hot plate)

INGREDIENTS

  • 500 grams asparagus (not too thin, approx. 12 stalks)
  • 200 grams ham
  • 750 grams scrapped baby new potatoes
  • 200 grams cream cheese
  • 300 grams shredded young matured Gouda cheese
  • 50 grams butter
  • 50 grams flour
  • 250 ml milk (low-fat or full-fat)
  • 1 baguette (sliced)

METHOD OF PREPARATION

  • Cut or break off the woody ends of the asparagus (approx. 3 cm).
  • Use a peeler to thinly peel the asparagus from just below the tip down to the ends.
  • Cut the asparagus into 3 pieces.
  • Cook the asparagus in ample boiling water with salt (approx. 15-20 minutes)
  • Drain the asparagus and save 250 ml of the cooking liquid.
  • Cut the ham lengthwise in strips and roll the ham around the pieces of asparagus.
  • Cook the potatoes in ample boiling water with salt (approx. 15 minutes)
  • Meanwhile, cut the cream cheese into cubes.
  • Melt the butter in a saucepan, stir in the flour, continue to stir and allow the mixture (called a ‘roux’), to gently simmer for 1-2 minutes.
  • Continue stirring as you add the milk and the cooking liquid, a little bit at a time. Stir until the sauce is smooth and has thickened.
  • Add the cream cheese and the shredded cheese and allow to melt as you stir.
  • Add salt and pepper to taste.
  • Serve the fondue in a fondue pan or use some other pan or heat-resistant dish on a hot plate.
  • Alternately dip the asparagus rolls, potatoes and slices of baguette into the fondue.

Enjoy!

Additional information

Type of potato

Firm cooking

Basic preparation

Boiling

Course

Main dish

Preparation time

20 to 30 minutes

Difficulty level

★★☆ (2 stars)

Cuisine

Dutch

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